In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be, thanks to a high ratio of chocolate (and I mean actual chocolate, not cocoa) to flour. With only enough flour to hold the baked cookie together, there’s very little to stand in the way of the pure chocolate flavor. And with heaps of additional chocolate chunks stirred into the batter, the cookies emerge from the oven so gooey with chocolate, they’re almost too chocolaty. If that’s even possible.
Still, I wanted more. While I’m not a huge Oreo cookie fan (I find they have too sweet of a filling), I love the super dark cocoa cookie. Could the chocolate wafer in an Oreo make my cookie even more chocolaty? I stirred in a handful of crushed cookies (sans filling) into the batter before baking.
The result was a turbo charged chocolate cookie. You see, if you were to add pure cocoa to the batter, the cocoa would affect the texture of the cookie, making it too dry and too delicate. Here, the big shards of chocolate wafer stayed intact—jamming dark chocolate flavor into the cookie without ruining the texture. Chocolate fix guaranteed.
Notes: I used Oreo cookies with the filling scraped out, but Nabisco Famous Wafers are my first choice. Instead of folding in all of the remaining chopped chocolate, you can set aside some of it to press into the tops of the dough balls just before baking.
